I love using seasonal flavors to reimagine some of my favorite dishes. Lasagna is one of those comfort foods that always sound good. On a cold fall day, I love coming indoors from working in the yard to something hot, bubbly and ever-so-filling baking in the oven. And this squash kale lasagna is just that: a reimagined take on a classic dish.
The other day, I was having my normal daily conversation with my sister Kelsey (who helped me make a delicious s’mores cake this past summer) and the topic came up over what she was planning to make for dinner. With a family of five, she’s always using her creativity to use up leftovers in new ways. It truly is an art form, I’m convinced. I love to hear the ideas she comes up with. While I cook most nights, I never have the pressure of cooking for a troupe of little ones that are tired of the same thing again and again. Well, Kelsey hit the jackpot by using leftover squash soup – which just so happens to be a favorite for both of us – as the sauce for this lasagna.
After trying it out and tweaking it slightly, I’m now a raving fan. And what’s really great about this dish is that you don’t necessarily need leftover soup to make this. Squash soup is easy to make and can go together while the sausage and kale cook.
Don’t worry: I have the perfect squash soup recipe.
I also love that this recipe uses oven-ready noodles. They’re a real time saver since there’s no pre-cooking needed, which really does make this a weeknight meal.
Bonus: it’s already been family tested (by not one but two hungry families) and heartily approved by both. I can’t wait for you to try this one!
Watch how to make this squash kale lasagna:
Squash Kale Lasagna
- 1 lb pork sausage
- 1 cup chopped onion
- 1 tsp salt
- 1 tsp pepper
- 2 cloves garlic
- 2 4-inch sprigs thyme
- 1 4-inch sprig rosemary
- 6 oz chopped kale
- 3 cups squash soup
- 2 cups whole milk ricotta cheese
- 1 cup grated Parmesan cheese
- 2 eggs
- 1 tsp salt
- 1 tsp pepper
- ½ cup chopped parsley
- 6 oz oven-ready lasagna noodles (about 10 noodles)
- Preheat oven to 350°F.
- Spray a 9×13 baking dish with nonstick spray and set aside.
For the squash filling
- Heat a 12-inch skillet over medium-high heat. Add sausage and break up with a spoon into smaller pieces. When browned slightly, move sausage around the pan until browned on all sides, about 5 minutes.
- Add onion, garlic, salt, pepper, thyme, and rosemary. Cook until the onion is softened, about 3 minutes.
- Stir in chopped kale and cook until just wilted, about 2 minutes.
- Remove from heat and remove the sprigs of thyme and rosemary.
- Stir in 2 ½ cups squash soup. Set aside.
For the ricotta filling
- In a large bowl, combine the ricotta, ½ cup Parmesan, eggs, salt, pepper, and parsley.
- Stir to evenly combine the eggs into a smooth mixture.
To assemble the lasagna
- Spread ½ cup squash soup on the bottom of the baking dish.
- Layer half of the noodles in the pan, breaking one apart to fill all the spaces. Approximately four noodles are needed, overlapping slightly.
- Spread half of the ricotta mixture over the noodles and spread evenly.
- Sprinkle half of the meat mixture over the ricotta along with ¼ cup Parmesan cheese.
- Repeat layers starting with noodles.
- Finish with remaining Parmesan cheese on top.
- Bake in the preheated oven until the top is golden and bubbling throughout, about 45-60 minutes.
- Remove from the oven and let stand 15 minutes before cutting. Slice and serve.